Preparation time: 10 minutes
Cooking time: 20 minutes
2 red capsicums, roasted and skin removed
2 teaspoons oil
1 medium onion, chopped
2 cloves garlic, crushed
½ cup walnuts
2 tablespoons olive oil
2 teaspoons balsamic vinegar
¾ teaspoon salt
1. Place whole capsicums in a hot oven (200°C) and roast until well charred. Remove from oven and place in a paper bag to cool. Remove skin and seeds.
2. Heat oil in a frypan and sauté onion and garlic until soft. Add chilli.
3. Place walnuts in a food processor and process until fine. Add onion mixture and remaining ingredients. Process until smooth and serve.
PER SERVE: 1278kJ (306cal). Protein 8g. Fat 6g. Carbohydrate 53g. Sodium 13mg. Potassium 456mg. Calcium 42mg. Iron 2.2mg. Fibre 9g.
Recipe sourced from The RECORD